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Left Bank meets the Wild West in this eccentric steakhouse with carefully selected meats and unusual accompaniments.


Lunch Mon.-Fri., Dinner nightly

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Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

Le Moo Restaurant Review

: It’s probably safe to say that you’ll find no other steakhouse in America with walls lined with European oil paintings of cattle and a booth at one end of the cozily dark dining room upholstered in vintage Louis Vuitton fabric. Le Moo is the brainchild of local restaurateur Kevin Grangier, proprietor of The Village Anchor gastropub. Chef Chip Lawrence’s menu makes Grangier’s vision of a different kind of steakhouse reality with starters such as Wagyu “pigs” in a blanket or braised lamb ribs. The Le Moo Caesar is topped with a poached egg. Steak entrées include one side. Rib-eyes, New York strips and filets are offered in choice, Prime, dry-aged or Wagyu grades, and for an extra fee may be topped by various sauces, foie gras or a lobster tail. Sides range from sautéed Peruvian lima beans and braised collard greens with country ham to a variety of potato preparations. Can’t decide on a meat? There’s a tenderloin flight: $96 for a trio of six-ounce steaks. The menu also has non-steak selections, like salmon and a vegan cassoulet. Guinness cake is among the interesting and sharable sweets. The international wine list is heavy on French reds. Service is still catching up to the menu, but should do so soon.

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